Chocolate Cherry Ice Cream
1/4 cup chocolate shavings
1/4 cup fresh cherries, pitted / halved
2 large eggs
3/4 cup sugar
2 cups heavy cream
1 cup milk
Place the chocolate shavings and the cherries in separate bowls.Cover and refrigerate.
Whisk the eggs in a mixing bowl until light and fluffy,1 to 2 minutes.
Add the sugar, a little at a time, then continue whisking until completely blended. Pour in the cream and milk and whisk again to complete the blend.
Transfer the mixture to an ice cream maker and freeze following the manufacturer�s instructions.
Chocolate Ice Cream Custard
2 oz Unsweetened chocolate
1/3 cup Unsweetened cocoa powder
1 1/2 cups Milk
2 Large eggs
1 cup Sugar
1 cup Whipping cream
1 tsp. Vanilla extract
Melt the unsweetened chocolate on top of a double boiler over hot, not boiling, water.
Gradually whisk in the cocoa and heat, stirring constantly, until smooth.The chocolate may "seize" or clump together.Don't worry, the milk will dissolve it.
Whisk in the milk, a little at a time, and heat until completely blended.
Remove from the heat and let cool.
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.Whisk in the sugar, a little at a time, then continue whisking until completely blended,about 1 minute more.
Pour in the cream and vanilla and whisk to blend.
Chocolate Mint Ice Cream
1 1/4 cups heavy cream
1 cup milk 1/3 cup sugar
1 cup mint chocolate chips
2 egg yolks
1/8 teaspoon salt
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Combine 1 1/4 cups heavy cream, the milk, sugar and the mint chocolate chips in a saucepan. Cook over low heat, stirring with a wire whisk, until the chips are melted and mixture is smooth.
Remove from heat.
In a medium bowl, beat the egg yolks and the salt until thick. Gradually add the chocolate mixture. Beat until well blended and chill 30 minutes.
Pour the chilled chocolate/egg mixture into an electric ice cream freezerChurn until thick.
Cover and store in freeze until ready to serve.
Chocolate Almond Ice Cream
3 qts. milk
2 pts. whipping cream
1 can sweetened condensed milk 1 1/2 cans chocolate syrup
1 tsp. vanilla
6 junket tablets
1/4 cup cold water
Mix milk, whipping cream, sweetened condensed milk,chocolate syrup and vanilla in large pan.
Heat to lukewarm. Dissolve junket tablets in water.
When milk mixture is warm, add junket. Pour into freezer tub and let stand 15 minutes.
Freeze according to manufacturer's directions.
Scoop: 125 Specialty Ice Creams from the Nation's Best Creameries
Basic Chocolate Ice Cream
2 cups milk
5 egg yolks
1/4 cup sugar
1 cup heavy cream
3 tablespoons cocoa
Scald the milk, mix the egg yolks and sugaruntil thick and light (about 5 minutes) then stir in the hot milk.This is your "Custard"
Return the custard to the pan and heat gently,stirring constantly with a wooden spoon until the custard thickens slightly.
Do not boil the custard as it will curdle.
Remove the custard from the stove and add the cocoa.Chill the custard until very cold.
Put in an ice cream machine until slushy.
Add 1 cup of whipped cream making sure it combine thoroughly.
Remove from the ice cream machine when the mixture is firm.
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Double Chocolate Ice Cream
2 1/2 ounces unsweetened chocolate
1 cup granulated sugar
1 cup milk
2 cups heavy cream
1 teaspoon vanilla
1/4 to 1/2 cup semisweet chocolate chips
chopped nuts or mini marshmallows
In a 2-quart saucepan, heat chocolate, sugar, milk, cream and vanilla until chocolate is melted. Cool.
Pour the mixture into a blender and process until smooth.Add chocolate chips or chunks of your favorite chocolate bar Blend until chips are broken up.
Pour into prepared ice cream maker and freeze according to manufacturer's directions.Just before done, add chopped nuts or marshmallows.Makes 1 quart.Chocolate Banana Dessert
1 over ripe banana
1 tsp. Dutch-processed cocoa. (adjust to taste).
Peel the banana ..and cut it into 1/4 inch slices.Put the slices into a plastic bag and freeze solid.Place the banana into a room-temperature bowl,preferably the one you want to serve it in/eat it from.
Allow the banana to thaw slightly, then mash the it into a smooth texture.The cold banana will chill the bowl. Once a smooth consistency is reached,..add the cocoa Mash until the cocoa is thoroughly mixed.
Serve immediately.Chocolate Rum Ice Cream
1 cup Sugar
2 tbsp Unbleached all-purpose flour
1 large Egg; slightly beaten
2 oz Unsweetened baking chocolate (broken, 2 squares)
1/2 tsp Rum extract
Combine the sugar and flour, in a large microwave-safe bowl, blending well.Gradually stir in the milk. Blend in the egg and the baking chocolate pieces.
Microwave on HIGH (100%) for 2 to 2 1/2 minutes, stirring frequently,or just until the mixture boils and thickens.
Add the rum extract, blending it in, with a wire whisk, just until smooth and well blended. Chill thoroughly.
Add the light cream to the chilled mixture and blend well.Freeze in a 2-quart ice cream freezer According to the manufacturer's directions